This paper deals with the complex theme of food sound design, focusing this issue at the core of the design process and considering it as a real project requirement. Some opportunities of sound design will be proposed, as well as some criticalities to be always considered. It will propose the application of SounBe, a patented method and tool developed drawing information from psychoacoustics and sensory analysis fields, that allows to compare by a standardized procedure the sounds produced by material samples or foodstuffs. A first experimental application of the method will be presented and, in conclusion, several future perspectives in the world of food will be discussed.

Sound perspectives in the sensory-acoustic analysis and design of food / Prospettive sonore nell'analisi sensoriale-acustica e nella progettazione del cibo / DAL PALU', Doriana; Lerma, Beatrice; DE GIORGI, Claudia; Buiatti, Eleonora; Astolfi, Arianna. - CD-ROM. - (2015), pp. 1-6. ((Intervento presentato al convegno The science of acoustics serving the food, the nutrition and the environment / Le scienze dell'acustica a servizio dell'alimentazione e dell'ambiente tenutosi a EXPO 2015, Milano (Italia) nel 25 September 2015.

Sound perspectives in the sensory-acoustic analysis and design of food / Prospettive sonore nell'analisi sensoriale-acustica e nella progettazione del cibo

DAL PALU', DORIANA;LERMA, BEATRICE;DE GIORGI, CLAUDIA;BUIATTI, ELEONORA;ASTOLFI, Arianna
2015

Abstract

This paper deals with the complex theme of food sound design, focusing this issue at the core of the design process and considering it as a real project requirement. Some opportunities of sound design will be proposed, as well as some criticalities to be always considered. It will propose the application of SounBe, a patented method and tool developed drawing information from psychoacoustics and sensory analysis fields, that allows to compare by a standardized procedure the sounds produced by material samples or foodstuffs. A first experimental application of the method will be presented and, in conclusion, several future perspectives in the world of food will be discussed.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11583/2618570
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